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Restaurant

Haig Rd. Bistro

111 Haig Rd, Auchenflower QLD 4066, Australia

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Find Haig Rd. Bistro

111 Haig Rd, Auchenflower QLD 4066, Australia

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+61 452 522 770
HoursMonday: Closed Tuesday: Closed Wednesday: 5:30 – 9:00 PM Thursday: 5:30 – 9:00 PM Friday: 12:00 – 3:00 PM, 5:30 – 9:00 PM Saturday: 12:00 – 3:00 PM, 5:30 – 9:00 PM Sunday: 5:30 – 9:00 PM

*Opening hours may differ during holidays.

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About Haig Rd. Bistro

Tucked inside a quiet suburban cottage shopfront in Auchenflower, this intimate dining room strips away fine-dining pretension in favour of soulful, classic French cooking. Regulars treat the welcoming space like an extension of home for milestone dinners and unhurried dates, looked after by attentive hosts who keep every table comfortable. The kitchen keeps its repertoire tight and reliable—bubbling pots of garlic herb butter escargot, airy cheese soufflés, eye fillet with rich red wine jus, and paper-wrapped barramundi. Daytime crowds head over on the first and third Sunday of each month for chilled oysters and champagne, while evening seatings reliably wrap with warm crêpes Suzette.

  • Cottage setting: Housed in an unpretentious Auchenflower shopfront that feels more like an inviting neighbourhood home than a formal dining room.
  • Classic French menu: Focused on time-honoured bistro staples like escargot in herb butter broth, cheese soufflé, and eye fillet with red wine jus.
  • Sunday Shucks & Sips: Pours bubbles and serves fresh oysters starting at 11am on the first and third Sunday of each month.
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What's On at Haig Rd. Bistro

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Haig Rd. Bistro

Discover why diners choose Haig Rd. Bistro for classic French cuisine, intimate celebrations, and relaxed weekend traditions.

  • Celebrations Made Effortlessly Memorable

    Guests consistently rely on the bistro to host meaningful milestones, birthdays, and celebrations, backed by personalized hosting and attentive care.

    it’s still where I go for birthdays or anything I want to make feel a bit special.

    Oliver P

  • Charming Colonial Cottage Character

    Housed in a suburban colonial cottage shopfront in Auchenflower, the venue provides an inviting, personal setting reminiscent of a private dining room.

    As you enter the colonial cottage shop front it feels like you have enter into a welcoming home.

    Michael Roggenkamp

  • Meticulously Crafted French Classics

    The kitchen maintains a focused lineup of authentic French staples, from escargot in garlic herb broth to tender steaks with red wine jus.

    The escargots were so good that we ordered a dozen more.

    C Tan

  • Disciplined Core Bistro Repertoire

    Instead of an overwhelming and ever-shifting menu, the kitchen prioritizes a concise core selection perfected through consistent culinary execution.

    The menu does not feature an endless array of dishes, but focuses on a manageable selection, all of which are freshly and perfectly prepared.

    Peter Demmler

  • Dedicated Bi-Monthly Oyster Sessions

    On the first and third Sundays of the month, the bistro transforms daytime dining with dedicated 'Sunday Shucks & Sips' oyster and champagne gatherings.

    In addition, on the 1st and 3rd Sundays of the month, the bistro is open from 11am for champagne and oysters, -Sunday Shucks & Sips from 11am.

    Michael Roggenkamp

  • Suburban Neighbourhood Retreat

    Tucked quietly away along Haig Road in Auchenflower, the bistro offers a relaxed local alternative to bustling downtown commercial precincts.

    This small suburban French restaurant is a joy.

    Paul Maconochie

Core French bistro classics celebrated by patrons.

  • Escargot

    The escargot is an absolute must, I get it pretty much every time and it’s always spot on.

    Oliver P

  • Steak with Jus

    The Angus eye fillet (20g) steak cooked medium rare with red wine jus topped with French mustard was so tender.

    C Tan

  • Cheese Soufflé

    cheese soufflé, steak with a too die for jus, finished with a lovely crepe Suzette.

    Nicole Gilmore

  • Barramundi

    The wild caught Barramundi wrapped in paper with garlic and tomato brought the taste of the ocean to the palate.

    C Tan

Other favorites

Desserts, specialty Sunday sessions, and bistro accompaniments.

  • Crêpe Suzette

    And if you go, you have to try the crepe suzette. It’s easily one of my favourite desserts anywhere.

    Oliver P

  • Sunday Shucks & Sips

    In addition, on the 1st and 3rd Sundays of the month, the bistro is open from 11am for champagne and oysters, -Sunday Shucks & Sips from 11am.

    Michael Roggenkamp

  • Tarte Flambée

    the Escargot and Tarte Flambée are must have’s!

    Mallory Mao

  • Gnocchi Maison

    I had the gnocchi Maison and it was the best meal I have had in months - absolutely delightful.

    Lachy Martin

Beyond the menu

Thoughtful details and tailored hospitality that make dining in Auchenflower distinct.

  • Attentive Owner Hospitality

    Host Arvid and the service team personally attend to parties and couples, guiding wine pairings and making milestone celebrations feel tailored rather than rushed.

  • Sunday Shucks & Sips Sessions

    On the first and third Sunday of each month from 11am, the bistro opens for daytime sessions dedicated to champagne pairings and freshly shucked oysters.

  • Proactive Table Hospitality

    Diners are looked after with thoughtful, continuous service touches such as proactively replaced chilled water jugs and unlimited sparkling mineral water.

  • Artful Classical Presentations

    Specialty dishes arrive with distinct presentations, from sizzling escargot in individual mini pots to wild-caught barramundi baked delicately en papillote.

Before you head over

Practical advice for planning your visit, milestone celebrations, and Sunday oyster sessions.

  • Time your visit for bi-monthly Sunday Shucks

    The bistro runs dedicated 'Sunday Shucks & Sips' sessions featuring champagne and oysters starting at 11am on the first and third Sundays of each month.

  • Arrange milestone touches in advance

    For special milestones and gatherings, the front-of-house team accommodates custom table decorations and bespoke printed menus when arranged in advance.

  • Focus on classic staples like escargot and crepes

    The kitchen focuses on a tight, manageable roster of French staples—such as escargot in garlic herb butter broth and crepe Suzette—rather than an expansive rotating menu.

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